Cut the stems of the spinach, wash it twice with water and strain the water from it. Finely chop the spinach and boil it in 1 table spoon water. The spinach leaves will get tender in 5-7 minutes. Strain any excess water from the boiled Spinach.
Whisk the Curd well and add chopped spinach leaves, cumin powder, green chilli and salt in to it. Spinach Raita is ready to serve.
Take it out in a servish dish and garnish it with little more cumin powder. Place it in the refrigerator for half an hour.
The alternative way to make Spinach Raita is given below:
Heat 1 tea spoon oil or ghee in a small pan and tamper 1/2 tea spoon cumin powder. Put chopped green chilli, roast it a little and add chopped spinach to it. Cook it for 3-4 minutes on a medium flame.
Whisk the Curd and add cooked spinach and salt to it. Garnish it with little cumin powder. Your Spinach Raita is ready.
Serve it with hot crispy paranthas, chapatis or pulao.